Vegan Rajas con Crema Tacos

• Produce

  • 3 ears Corn
  • 3 Garlic clove
  • 1 Onion, large white
  • 5 Poblano pepper, roasted

• Canned Goods

  • 1/2 cup Vegetable stock or broth

• Condiments

  • 1 tbsp Lemon juice, fresh

• Oils & Vinegars

  • 5 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 cup Almonds, raw

• Liquids

  • 3/4 cup Water

Found on dorastable.com

Description

Directions

• Heat vegetable oil in a large sauté pan to medium heat. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.
• Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
• Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.
• Place the almonds, garlic, water, vegetable oil, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.
• Serve with warm corn tortillas.